JP2014045710A - Vegetable beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a vegetable beverage having rich flavor at both at low temperature and heating temperature.SOLUTION: A vegetable beverage includes vegetable raw materials including onions and tomatoes, having the acidity of 0.22 mass% or more and 0.34 mass% or less.

Description

  In particular, the present invention relates to a vegetable beverage that can be drunk deliciously even at low temperatures (cold) or warm (hot).

  In recent years, fruit juice and vegetable drinks that make use of the original taste of fruits and vegetables are favored by consumers. Usually, such fruit juice drinks and vegetable drinks are drunk at low temperatures. On the other hand, fruit juice drinks suitable for drinking even in a heated state have been proposed (for example, see Patent Document 1).

  When a normal fruit juice drink is heated, the balance between sourness and sweetness is lost, and the sourness becomes conspicuous and difficult to drink. On the other hand, the fruit juice beverage according to Patent Document 1 has a good balance between sourness and sweetness even in a warmed state by adding sugar and adjusting the sugar content.

  However, in view of the consumer's preference to like the fruit's original taste as described above, the sweetened fruit juice beverage does not necessarily meet the consumer's preference. In addition, in a sweetened vegetable beverage, it is significantly different from the original flavor of vegetables.

  Thus, there has been no vegetable beverage that can be drunk deliciously at any of low temperature and warm temperature while utilizing the original sweetness and sourness of vegetables.

JP 2008-35753 A

  In view of such circumstances, an object of the present invention is to provide a vegetable beverage having a rich flavor at both low temperature and warming.

  The 1st aspect of this invention which solves the said subject exists in the vegetable drink characterized by including the vegetable raw material containing an onion and a tomato, and acidity being 0.22 mass% or more and 0.34 mass% or less.

  In this first aspect, when the vegetable beverage is cooled, it can be drunk deliciously as a beverage harmonized with the original sweetness and sourness of the vegetable, and when the vegetable beverage is heated, the sourness is suppressed, The richness and flavor of this product increases, and it can be drunk as a beverage such as vegetable soup.

  Moreover, since the acidity is adjusted without adding sugar or the like, a vegetable beverage utilizing the original sweetness of vegetables can be provided.

  The 2nd aspect of this invention exists in the vegetable drink characterized by the said acidity being 0.25 mass% or more and 0.31 mass% or less in the vegetable drink described in the 1st aspect.

  According to the second aspect, it is possible to provide a vegetable beverage in which sweetness and sourness are further harmonized, and in particular, the flavor during heating is increased.

  According to a third aspect of the present invention, in the vegetable drink described in the first or second aspect, the onion is a heated vegetable drink.

  In this 3rd aspect, a vegetable drink becomes a flavorful thing from which the original richness and sweetness of vegetables were drawn by including the heated onion.

  According to a fourth aspect of the present invention, in the vegetable beverage described in any one of the first to third aspects, the vegetable material has an acidity of 0.22 mass% or less, and the acidity is 0.22 mass. It is in the vegetable drink characterized by the acid being added so that it may become 0.34 mass% or less higher than%.

  In this 4th aspect, the acidity of the whole vegetable drink can be adjusted in the said range only by adding an acid suitably, hold | maintaining acidity suitable as a vegetable drink.

  According to a fifth aspect of the present invention, in the vegetable beverage according to the fourth aspect, the acid is citric acid added as lemon juice.

  In the fifth aspect, the acidity can be adjusted within the above range using lemon juice.

  According to the present invention, a vegetable beverage having a rich flavor at both low temperature and warming is provided.

  The vegetable beverage according to the present invention includes vegetable ingredients including onions and tomatoes, and has an acidity of 0.22% by mass to 0.34% by mass, preferably an acidity of 0.25% by mass to 0.31% by mass. It is what is. The vegetable beverage according to the present invention has a rich flavor utilizing the original sweetness and umami of vegetables even at low temperatures (about 5 to 15 degrees) or even when heated (about 40 to 60 degrees). In addition, the vegetable beverage according to the present invention is basically unsweetened and does not contain fruit juice for the original purpose such as giving palatability.

  The vegetable raw material which concerns on this invention means the vegetable which can be used as a raw material of vegetable drink, and contains an onion and a tomato at least. The form of the vegetable raw material is not particularly limited as long as it can be drunk, but the following can be mentioned. That is, squeezed juice obtained by squeezing vegetables, concentrated juice obtained by concentrating this, reduced juice obtained by reducing the concentrated juice, paste obtained by finely crushing or grinding vegetables, Puree, vegetable pieces finely chopped to the extent that they can eat and drink. Vegetable raw materials are contained in vegetable beverages in such one or more forms.

  The onion is not particularly limited, and yellow onion and red onion, specifically, for example, varieties such as Querrich, Super Kita maple, Kita maple, Tarzan, Turbo, Okhotsk, etc. can be used.

  Here, it is preferable to use a heated onion. By including the heated onion, the vegetable beverage becomes rich in flavor that is derived from the original richness and sweetness of the vegetable. In particular, heated vegetable beverages are more prominent in the sweetness of vegetables.

  The tomato is not particularly limited, and either raw edible tomato or processing tomato can be used. Raw edible tomatoes are mainly peach-colored varieties of tomatoes, and for example, Momotaro, Rinka 409, Reiko, and luxurious tomatoes can be used. Processing tomatoes are mainly red varieties of tomatoes such as NDM736 and Kagome 77.

  As a vegetable raw material other than onion and tomato, carrot, celery, pumpkin, cabbage, pepper, broccoli, lettuce, turnip, Chinese cabbage, radish, spinach, cauliflower, asparagus and the like can be used.

  The vegetable beverage according to the present invention may contain seasonings such as salt (excluding sugar) and spices such as pepper in addition to the vegetable raw materials described above. Water may also be added.

  The acidity of the vegetable beverage according to the present invention is 0.22% by mass or more and 0.34% by mass or less. Preferably, acidity is 0.25 mass% or more and 0.31 mass% or less.

  The acidity of the vegetable beverage according to the present invention refers to the mass percent concentration [w / w%] of the total acid amount contained in the vegetable beverage. The total acid amount is obtained as an acid equivalent equivalent (eq) by performing end point determination with a pH indicator by titration with an alkali normal solution. For example, 10 g of vegetable drink is diluted to a constant volume to obtain a test solution. For a certain amount of the test solution, phenolphthalein is used as a pH indicator and titrated with a N / 10 sodium hydroxide standard solution, and the total acid amount in 100 g can be obtained from the amount of the standard solution.

  The acid contained in the vegetable beverage may contain not only the acid derived from the vegetable raw material but also an acid added separately. The acid to be added is not particularly limited as long as it is drinkable, and citric acid, acetic acid, lactic acid, malic acid and the like can be used. Moreover, you may add the fruit juice containing a citric acid and malic acid instead of an acid. For example, by adding lemon juice to a vegetable beverage, the acidity can be adjusted with citric acid contained in lemon juice.

  In order to make the acidity within the above-mentioned range, a vegetable raw material containing a small amount of acid is mixed as much as possible. As a vegetable raw material with little acid, except tomato among the vegetable raw materials mentioned above corresponds.

  In particular, the acidity of the vegetable raw material is preferably 0.22% by mass or less. The acidity of the vegetable raw material is the concentration of the acid contained in the vegetable raw material with respect to the vegetable beverage. By adjusting to such acidity, the acidity of the whole vegetable beverage is adjusted to 0.22 mass% or more and 0.34 mass% or less simply by adding citric acid or the like as appropriate while maintaining an appropriate acidity as a vegetable beverage. can do.

  Here, as for acidity, there is a characteristic that the acidity becomes more conspicuous as the temperature becomes higher even at the same acidity. Moreover, as the acidity increases, the sourness at high temperatures becomes even more conspicuous.

  In a general vegetable drink (tomato mix juice), the acidity is 0.35 mass% or more and 0.40 mass% or less. On the other hand, the vegetable drink which concerns on this invention is 0.22 mass% or more and 0.34 mass% or less lower than it.

  Therefore, since the acidity of the vegetable beverage according to the present invention is lower than the acidity of conventional vegetable beverages, it is possible to suppress the acidity from becoming strong even at high temperatures.

  In addition, when the acidity of the vegetable beverage is less than 0.22% by mass, the flavor at low temperatures is not tightened. On the other hand, when the acidity of the vegetable beverage exceeds 0.34% by mass, the acidity becomes too strong at high temperatures.

  As explained above, the vegetable beverage of the present invention has an acidity of 0.22% by mass or more and 0.34% by mass or less, and in particular, the acidity during heating can be suppressed and the flavor can be harmonized. It will be a thing. That is, a low temperature vegetable drink can be drunk deliciously as a drink in which the original sweetness and sourness of vegetables are harmonized. In addition, warmed vegetable beverages can be drunk as beverages such as vegetable soup, while suppressing the acidity and increasing the richness and flavor of vegetables.

  In particular, by making the acidity of the vegetable beverage 0.25% by mass or more and 0.31% by mass or less, sweetness and sourness are further harmonized, and in particular, a vegetable beverage having an increased flavor during heating can be obtained. it can.

  In addition, when adjusting the acidity, the acidity of the vegetable raw material itself is kept as low as possible, and citric acid or the like is only added as appropriate. That is, except for seasonings such as salt, spices, and water, only vegetables are provided. As a so-called vegetable 100% drink, a vegetable drink suitable for consumer preference can be provided. Conventionally, sugar has been added to make it less likely to sense acidity, but the vegetable beverage of the present invention does not add such sugar. For this reason, the vegetable drink which utilized the original sweetness of vegetables can be obtained.

  Furthermore, the heated onion can provide a vegetable drink with a further increased richness and flavor of the vegetable during heating.

  The vegetable drink mentioned above can be manufactured by processing vegetables into drinkable forms, such as squeeze, and making it a vegetable raw material, mixing this vegetable raw material, and preparing with salt, a spice, an acid, water, etc. There is no particular limitation on the order of adding vegetable raw materials, salt, spices, acid, water, and the like. Moreover, you may mix them simultaneously.

  Hereinafter, the present invention will be described more specifically with reference to examples.

[Examples 1-5 and Comparative Examples 6-7]
Commercial tomato paste, carrot concentrate (50 ° Bx), and onion saute paste were used as vegetable raw materials. After mixing these vegetable raw materials, salt is added, citric acid is added (except for Example 1), and water is prepared so that each vegetable beverage becomes 1000 g. Examples 1 to 5 and Comparative Example 6 The vegetable drink which concerns on -7 was manufactured. Each compounding amount is as shown in Table 1.

[Test Example 1]
The acidity of the vegetable drink which concerns on an Example and a comparative example was measured. As a measuring method, 10 g of a vegetable beverage was diluted to a constant volume to obtain a test solution. For a fixed amount of the test solution, phenolphthalein is used as a pH indicator, titrated with a N / 10 sodium hydroxide standard solution, and all acids are assumed to be citric acid, and the total acid amount in 10 g from the amount of the standard solution Got. Table 2 shows the concentration (acidity) of this total acid amount with respect to the vegetable beverage.

  In Example 1, since citric acid is not added, only the acid derived from the vegetable raw material is included. That is, it turns out that the acidity derived from the vegetable raw material of the mixing | blending shown in Table 1 is 0.22 mass%. And in Examples 2-6 and Comparative Examples 6-7, it turns out that the acidity is increasing according to the addition amount of a citric acid based on Example 1. FIG.

[Test Example 2]
A sensory test was conducted by four panelists having identification ability on the vegetable beverages obtained by cooling Examples 1 to 5 and Comparative Examples 6 to 7 at a low temperature (15 ° C.) and the heated vegetable beverage (50 ° C.). The results are shown in Table 3.

  According to the result of the sensory test, the vegetable beverages according to Examples 1 to 5 were generally good in flavor even at low temperature and warming, and were suitable for drinking. That is, from Tables 2 and 3, it was found that when the acidity is 0.22% by mass or more and 0.34% by mass or less, a vegetable beverage that can be drunk deliciously even at low temperature or warming is obtained.

  In addition, the vegetable beverages according to Examples 2 to 4 were not so strong (Example 5) and not tightened (Example 1). That is, it was excellent in the balance of sourness and sweetness at both low temperature and warming. Thus, from Table 2 and Table 3, if the acidity is 0.25% by mass or more and 0.31% by mass or less, a vegetable beverage that can be drunk even more deliciously at low temperature or heated can be obtained. I understood.

  On the other hand, the vegetable drinks according to Comparative Examples 6 to 7 had a strong acidity when heated and were unsuitable for drinking. That is, from Tables 2 and 3, it was found that when the acidity exceeds 0.34% by mass, the vegetable drink becomes unsuitable for drinking.

[Example 8]
Vegetable tomato paste, carrot concentrate (50 ° Bx), onion saute paste, celery puree, pumpkin paste, and vegetable mix concentrate (concentrated juice consisting of cabbage, peppers, broccoli, cauliflower, and asparagus) were used as vegetable raw materials.

  After mixing these vegetable raw materials, salt and pepper were added, citric acid was added as lemon juice, and water was prepared so that the vegetable beverage would be 1000 g to produce a vegetable beverage according to Example 8. Each amount is as shown in Table 4.

[Test Example 3]
The acidity of the vegetable beverage according to Example 8 was measured. The measurement method is the same as in Test Example 1. The acidity was 0.28% by mass. That is, from Example 8, it was found that even when citric acid was added as lemon juice, the acidity could be adjusted to 0.22 mass% or more and 0.34 mass% or less.

[Test Example 4]
A sensory test was conducted by four panelists having identification ability on the vegetable drink obtained by cooling Example 8 to a low temperature (15 ° C.) and the vegetable drink heated (50 ° C.). As a result, the vegetable beverage according to Example 8 had good flavor and was suitable for drinking, regardless of whether it was low temperature or warm. That is, even when citric acid is added as lemon juice and the acidity is adjusted, the acidity can be 0.22% by mass or more and 0.34% by mass or less, and can be drunk at low or warm temperatures. It was found that a vegetable drink that can be obtained is obtained.

Claims (5)

Contains vegetable ingredients including onions and tomatoes,
The vegetable drink characterized by acidity being 0.22 mass% or more and 0.34 mass% or less. In the vegetable drink according to claim 1,
The said acidity is 0.25 mass% or more and 0.31 mass% or less. Vegetable drink characterized by the above-mentioned. In the vegetable drink according to claim 1 or claim 2,
The said onion is what was heated. Vegetable drink characterized by the above-mentioned. In the vegetable drink as described in any one of Claims 1-3,
The acidity of the vegetable raw material is 0.22% by mass or less,
An acid is added so that the acidity is higher than 0.22% by mass and lower than 0.34% by mass. In the vegetable drink according to claim 4,
The vegetable beverage, wherein the acid is citric acid added as lemon juice.